UNIT OF COMPETENCY : CLEAN BAR AREAS

MODULE TITLE : CLEAN BAR AND EQUIPMENT

MODULE DESCRIPTION : This unit deals with the knowledge, skills and
attitude required to provide general assistance in
maintaining cleanliness of bar areas, related
equipment and tools. It reflects the role of a
“bartender” and/or a bar utility/back and may be
part of the role of a bar attendant.

NOMINAL DURATION : 50 hours

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO1. Clean bar and equipment and tools

LO2. Clean and maintain public areas

LO1. CLEAN BAR AND EQUIPMENT AND TOOLS

ASSESSMENT CRITERIA:

1. Bar surfaces and equipment were cleaned in accordance with

industry standard and hygiene regulations
2. Working conditions of equipment is checked in accordance with
manufacturer’s manual and instructions.
3. Condition of utensils and glassware is checked for dirt and
damages
4. Broken, cracked items and other waste are safely disposed in
accordance with environmental considerations
5. Reports are prepared in accordance with establishments policy
procedures
6. “closing up” procedures of glassware and other equipment are
accomplished based on enterprise standards

CONTENTS:

 Classification of bar surfaces and equipment

 Care and use of bar equipment
 Bar operations
 Logical and efficient work flow
 Preparation of reports according to policy procedures

CONDITION:

The trainees/students must be provided with the following:

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
 Service counters
 Service stations
  Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Refrigeration equipment
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures

METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Self-paced instruction
 Modular

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
 Learning Experiences/Activities

Learning Outcomes #1

CLEAN BAR AND EQUIPMENT AND TOOLS

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Clean Bar
Areas.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Clean bar and equipment and tools; you
are ready to proceed to the next LO2: clean
and maintain public areas.
LO2. CLEAN AND MAINTAIN PUBLIC AREAS

ASSESSMENT CRITERIA:

1. Identified public areas are promptly cleaned and maintained in accordance

with industry and/or enterprise standards.
2. Empty and unwanted glasses are removed on a regular basis with minimum
disruption to customers
3. Tables and service counter are cleaned hygienically in accordance with
enterprise requirements and standards
4. Adherence to customer service is maintained in accordance with industry
and/or enterprise standards.

CONTENTS:

 Bar cleaning procedures

 Safe work practices and first aid regulations
 Hygiene practices specific on bar operations
 Health Act related to basic hygiene requirements in bar area

CONDITION:

The trainees/students must be provided with the following:

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
 Service counters
 Service stations
 Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
  Post mix service points
 Refrigeration equipment
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures

METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Self-paced instruction
 Modular

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
 Learning Experiences/Activities

Learning Outcomes #2

CLEAN AND MAINTAIN PUBLIC AREAS

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Clean Bar
Areas.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Clean bar and equipment and tools; you
are ready to proceed to the next LO2: clean
and maintain public areas.
UNIT OF COMPETENCY : OPERATE A BAR

MODULE TITLE : Operating a bar

MODULE DESCRIPTION : This covers the skills and knowledge required to carry
out bar operations. It includes preparing bar for service,
taking drink orders, servicing drinks, maintaining bar
control procedures, closing the bar and dealing with
intoxicated persons in all Food and Beverage Service
providers, except for “specialty coffee shops”.

SUGGESTED DURATION : 70 hours

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO1. Prepare bar for service

LO2. Take drink orders

LO3. Serve drinks

LO4. Deals with customers affected with alcohol

LO5. Maintain proper bar operation control procedures

LO6. Close/turn over bar operations

LO1. PREPARE BAR FOR SERVICE

ASSESSMENT CRITERIA:

1. Basic parts of the bar are identified according to service operation

requirements.
2. Bar display and work are set up in accordance with industry and/or
enterprise requirements and bar service style.
3. Bar products and materials are checked and re-stocked in accordance
with industry and/or enterprise policy and procedures
4. All obtained items are stored in accordance with established storing
procedures and techniques
5. Suitable kinds of decorations, coasters, edible and non-edible
garnishes are prepares in accordance with industry and/or enterprise
requirements.
6. Appropriate ice supplies are prepares in accordance with enterprise
volume requirement of a days’ operation.
7. Necessary bar tools, equipment and utensils are checked and ready
for service operation.

CONTENTS:

 Different types of bar and bar service

 Proper uses of different bar equipment
 Procedures and techniques in storing alcoholic and non-alcoholic
beverages
 Proper use of bar products and materials

CONDITION:

The trainees/students must be provided with the following:

Cleaning tools, equipment and materials

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
  Vacuum cleaner
 Floor polisher
 Equipment
 Blenders, juicers and shakers
 Coffee-making equipment
 Refrigeration equipment
 Beer dispensing system
 Post mix system
 Ice machines
 Manual and electronic cash registers
 Credit card and POS

METHODOLOGIES:

 Self-Pace
 Modular
 Discussion
 Lecture
 Demonstration

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
LO2. TAKE DRINK ORDERS

ASSESSMENT CRITERIA:

1. Product and brand preferences are checked with the customer

courteously
2. Selection of drinks is politely recommended to customer in
accordance with enterprise policy and procedures.
3. Specific customer preferences are identified in accordance with others
taken
4. Customers order are promptly recapped in accordance enterprise
service standard policy

CONTENTS:

 Variety of beverage products and an overview of commonly requested

drinks
 Origins, nature and characteristics of the different alcoholic beverages

CONDITION:

The trainees/students must be provided with the following:

Cleaning tools, equipment and materials

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
 Equipment
 Blenders, juicers and shakers
 Coffee-making equipment
 Refrigeration equipment
 Beer dispensing system
 Post mix system
 Ice machines
 Manual and electronic cash registers
 Credit card and POS

METHODOLOGIES:

 Self-paced
instruction
 Modular
 Discussion
 Lecture
 Demonstration

ASSESSMENT
METHODS:

 Written
examination
 Practical
demonstration
LO3. SERVE DRINKS

ASSESSMENT CRITERIA:

1. Ordered drinks were promptly and courteously served In accordance

with customer preferences using required glassware and garnishes
2. Alcoholic and non-alcoholic beverages are prepared and served
according to customer preferences
3. Waste and spillage are avoided
4. Beverage quality is checked during service and corrections are made if
necessary
5. Beverage and service issues are reported promptly to the appropriate
person in accordance with industry and/or enterprise policy
6. Drinks are served using service tray, where appropriate in accordance
with enterprise procedures
7. Proper handling of glassware are observed at all times
8. Any unexpected situations are attended to promptly and safely in
accordance with industry

CONTENTS:

 Tools and equipment specifications and uses

 Preparation and serving techniques for different types of beverage and
cocktails
 Waste minimization and environmental considerations

CONDITION:

The trainees/students must be provided with the following:

Cleaning Tools, Equipment and Materials

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
 Equipment
 Blenders, juicers and shakers
 Coffee-making equipment
 Refrigeration equipment
 Beer dispensing system
 Post mix system
 Ice machines
 Manual and electronic cash registers
 Credit card and POS
 Supplies and materials
 Garnishes  Pourer
 Jigger  Soda Gun
 Juicer  Garnish tray
 Bar spoon  Carafe
 Glass measurement  Strainer
 Bottle and can opener  Shaker
 Ice scoop  Ice bucket
 Ice tong  Pitcher
 Bar knife  Chopping board
 Juice container  Decanter
 Towels  Gloves
 Cocktail tray  Cork crew

 Different kinds of glasses:

- Steam ware
- Footed ware
- Tumblers
- Mugs
 Accessories to service:
- Coasters
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
- Tent cards
 Distilled spirits:
- Whiskies (Scotch, American, Irish, Canadian )
- Brandies
- Rum
- Vodka
- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Still or natural wine
- Sparkling wines
- Fortified wines
- Aromatic wines
- Juices
LO4. DEALS WITH CUSTOMERS AFFECTED WITH ALCOHOL

ASSESSMENT CRITERIA:

1. Responsible service of alcohol is practiced in accordance with relevant

legislations and licensing requirements.
2. Behavioral warning signs of intoxication are identified, recognized and
monitored
3. Intoxicated persons are dealt with courteously and promptly in
accordance with the enterprise service policy and guidelines
4. Intoxicated customers are refused service of alcoholic beverage in a
diplomatic and suitable manner.
5. Where practicable, appropriate food and non-alcoholic beverages are
offered to intoxicated persons
6. Intoxicated customer misdemeanors are recorded in appropriate
record book for future guest service reference.

CONTENTS:

 Different signs of intoxication and remedies

CONDITION:

The trainee must be provided w/ the following:

 First aid kit

 Manual on first aid

METHODOLOGIES:

 Self-paced instruction
 Modular
 Discussion
 Lecture
 Demonstration

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
LO5. MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES

ASSESSMENT CRITERIA:

1. Opening and ending inventory are performed according to enterprise

prescribed form and operating procedures
2. Order slip are check and taken according to enterprise operating
policy
3. POS system procedures are observed according to enterprise standard
policy, when necessary
4. Order count are recorded in accordance with the enterprise standard
form and policy
5. Appropriate control system forms are used, when necessary
6. Proper par stock level is maintained at all time.
7. Replenishment of consumed items is performed.

CONTENTS:

 Standard operating procedures in closing/turning over the bar

operations
 Preparing and filling up forms:
- requisition form
- spillage
- order form
- beverage request forms
 Classification & proper display of alcoholic & non-alcoholic beverages
 Checking, preparing and segregating of glassware & bar tools
according to classification and usage.
 Preparing selecting, classifying condiments, accessories & garnishes
for specific drink concoction
CONDITIONS:

The trainees/students must be provided with the following:

 Requisition form  Garnishes

 Spillage and spoilage forms  Jigger
 Order form  Juicer
 Beverage request forms  Bar spoon
 Chopping board  Strainer
 Gloves  Shaker
 Glass measurement  Ice bucket
 Decanter  Pitcher
 Cork screw  Pourer
 Bottle and can opener  Soda gun
 Ice scoop  Garnishes
 Ice tong  Carafe
  Bar knife  Juice container
 Cocktail tray  Towels
 Different kinds of glasses:
- Steam ware  Distilled spirits:
- Footed ware - Whiskies
- Tumblers ( Scotch,
- Mugs American, Irish,
 Accessories to service: Canadian )
- Coasters - Brandies
- Cocktail napkins - Rum
- Stirrers - Vodka
- Matches - Tequila
- Fruit pick - Compounded
- Drink list - Gin
- Tent cards - Liquors/cordials
- Fermented
- Beer
- Still or natural
wine
- Sparkling wines
- Fortified wines
METHODOLOGIES:
- Aromatic wines
- Juices
 Self-paced instruction
- Sodas / soft
 Modular
drinks
 Lecture
- Syrup
 Demonstration -
ASSESSMENT METHODS: -

 Written examination
 Practical demonstration
LO6. CLOSE/TURN OVER BAR OPERATIONS

ASSESSMENT CRITERIA:

1. Beverage display are kept and set up of bar

area are removed and cleaned in accordance with industry and/or
enterprise procedures.
2. Leftover garnishes suitable for next-day
operations are hygienically stored at recommended temperature
3. Materials, tools and glasses are properly kept
in suitable cabinets.
4. Stocks are checked and replenished in
accordance with industry and/or enterprise procedures.
5. When appropriate, equipment safety
procedures and manufacturer’s instructions.
6. Bar set up and stocks are maintained for the
next shift of service, ensuring equipment and glasses are in the
correct place, whenever necessary
7. Turnover of bar operations to the next shift is
done in accordance with enterprise procedures
8. Bar service concerns and issues are promptly
recorded in the enterprise communication logbook for information and
appropriate action

CONTENTS:

 Standard operating procedures in closing/turning over the bar

operations
 Preparing and filling up forms:
- requisition form
- spillage
- order form
- beverage request forms
 Classification & proper display of alcoholic & non-alcoholic beverages
 Checking, preparing and segregating of glassware & bar tools
according to classification and usage.
 Preparing selecting, classifying condiments, accessories & garnishes
for specific drink concoction
CONDITIONS:

The trainees/students must be provided with the following:

 Requisition form  Garnishes

 Spillage and spoilage forms  Jigger
 Order form  Juicer
 Beverage request forms  Bar spoon
 Chopping board  Strainer
  Gloves  Shaker
 Glass measurement  Ice bucket
 Decanter  Pitcher
 Cork screw  Pourer
 Bottle and can opener  Soda gun
 Ice scoop  Garnishes
 Ice tong  Carafe
 Bar knife  Juice container
 Cocktail tray  Towels
 Different kinds of glasses:
- Steam ware
- Footed ware
- Tumblers
- Mugs
 Accessories to service:
- Coasters
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
- Tent cards
 Distilled spirits:
- Whiskies ( Scotch, American, Irish, Canadian )
- Brandies
- Rum
- Vodka
- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Still or natural wine
- Sparkling wines
- Fortified wines
- Aromatic wines
- Juices
- Sodas / soft drinks
- Syrup

METHODOLOGIES:

 Self-paced instruction
 Modular
 Lecture
 Demonstration

ASSESSMENT METHODS:

 Written examination
 Practical demonstration
 -
Learning Experiences/Activities

Learning Outcomes #2

TAKE DRINKS ORDER

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Operate a Bar.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Prepare bar for service; you are ready to
proceed to the next LO2: Take drink
orders;LO3:Serve drinks;LO4: Deals with
customers affected with alcohol,LO5:
Maintain proper bar operation control
procedures;LO6: Close/turn over bar
operations
.
 Learning Experiences/Activities

Learning Outcomes #3

SERVE DRINKS ORDER

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Operate a Bar.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Prepare bar for service; you are ready to
proceed to the next LO2: Take drink
orders;LO3:Serve drinks;LO4: Deals with
customers affected with alcohol,LO5:
Maintain proper bar operation control
procedures;LO6: Close/turn over bar
operations
.
 Learning Experiences/Activities

Learning Outcomes #4

DEALS WITH CUSTOMER AFFECTED WITH ALCOHOL

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Operate a Bar.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Prepare bar for service; you are ready to
proceed to the next LO2: Take drink
orders;LO3:Serve drinks;LO4: Deals with
customers affected with alcohol,LO5:
Maintain proper bar operation control
procedures;LO6: Close/turn over bar
operations
.
 Learning Experiences/Activities

Learning Outcomes #5

MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Operate a Bar.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Prepare bar for service; you are ready to
proceed to the next LO2: Take drink
orders;LO3:Serve drinks;LO4: Deals with
customers affected with alcohol,LO5:
Maintain proper bar operation control
procedures;LO6: Close/turn over bar
operations
.
 Learning Experiences/Activities

Learning Outcomes #6

CLOSE/TURN OVER BAR OPERATIONS

Learning Activities Special Instruction
This learning outcomes deals with the
development of the institutional
competency evaluation tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice or performing
the requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Bartending
NC II. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for Operate a Bar.

Feel free to show your outputs to your

trainer as you accomplish them to for
guidance and evaluation.

This Learning Outcomes deals with the

development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.

After doing all the activities for this LO1:

Prepare bar for service; you are ready to
proceed to the next LO2: Take drink
orders;LO3:Serve drinks;LO4: Deals with
customers affected with alcohol,LO5:
Maintain proper bar operation control
procedures;LO6: Close/turn over bar
operations
.